Indulge in the savory delight of scallion pancakes with this authentic recipe! Scallion pancakes, also known as 葱油饼 (cōng yóu bǐng), are a popular Chinese street food dish loved for their crispy exterior and flavorful layers of scallions, making them a perfect appetizer or snack.
What Are Scallion Pancakes?
Scallion Pancakes combine crispy, flaky dough with a savory scallion filling. The dough, made from wheat flour and hot water, is rolled out thinly, layered with a scallion mixture, and pan-fried to golden perfection, delivering a symphony of textures and flavors.
Pro Tips for Making the Best Scallion Pancakes
Achieve perfect Scallion Pancakes by following these tips:
- Flour Type: Use high-gluten flour for elasticity, making the dough easier to roll thinly.
- Using Hot Water: Incorporate hot water to create a cohesive dough that resists tearing.
- Ideal Flour-to-Water Ratio: A ratio of 3:1 (flour to water) ensures a smooth, workable dough.
- Resting the Dough: Let the dough rest for at least 30 minutes to relax the gluten, making it easier to roll out.
Preparing the Filling
- Fresh Scallions: Use finely chopped, fresh scallions for maximum flavor.
- Type of Fat: Use vegetable oil for a traditional taste, or lard/butter for a richer flavor.
- Binding Flour: Add a small amount of flour to the filling to prevent fogginess.
- Seasoning: Generously season with salt, and consider adding white pepper or sesame seeds for depth.
Preparing the Filling
- Assembly Options: Choose between thick or thin pancakes. For thick pancakes, divide the dough into 6-8 portions; for thin ones, divide into 12-15 portions.
- Rolling Out Dough: Roll each portion into a thin circle, around 8-10 inches in diameter.
- Spreading the Filling: Evenly distribute the scallion filling, leaving a 1-inch border around the edges.
- Folding and Rolling: Fold the edges over the filling, pleat as you go, and seal. Roll out again into a thin circle, about 12-14 inches in diameter.
Assembling Scallion Pancakes
- Heating the Pan: Use medium heat and brush the skillet with oil to prevent sticking.
- Cooking Technique: Cook each pancake for 2-3 minutes per side, pressing gently with a spatula for even cooking.
- Flipping Tips: Flip carefully to avoid tearing. If the filling oozes, gently push it back with a spatula.
Serving Ideas
Scallion Pancakes are versatile and can be enjoyed in various ways:
- As a standalone snack or appetizer.
- Paired with stir-fries, soups, or stews as a side dish.
- Dipped in soy sauce, vinegar, or chili oil.
- Topped with shredded chicken, pork, or sautéed vegetables for a hearty twist.
Make-Ahead Tips
- Uncooked Pancakes: Store in the refrigerator for up to 2 days. Pan-fry when ready.
- Cooked Pancakes: Store in an airtight container for up to 3 days. Reheat in a skillet or oven.
- Freezing: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
What Do You Eat with Scallion Pancake ?
- Soy Sauce Dip:
- Enjoy your scallion pancakes with a simple dipping sauce made from soy sauce, rice vinegar, and a dash of sesame oil for added depth of flavor.
- Hot Chili Oil:
- Spice things up by dipping your scallion pancakes in hot chili oil for a fiery kick that complements the savory scallion flavor.
- Pickled Vegetables:
- Serve alongside pickled vegetables like carrots, radishes, or cucumber for a refreshing contrast to the richness of the pancakes.
- Sesame Paste:
- Spread a thin layer of sesame paste over your scallion pancakes for a nutty and creamy addition that enhances the overall taste.
- Tofu Skin:
- Wrap your scallion pancakes in tofu skin for a unique texture and additional protein, creating a satisfying and filling snack.
- Garlic Sauce:
- Drizzle with garlic sauce or garlic-infused oil for a fragrant and aromatic flavor that elevates the taste of the pancakes.
- Stir-Fried Vegetables:
- Pair your scallion pancakes with a side of stir-fried vegetables like bok choy, mushrooms, or bell peppers for a complete and balanced meal.
Scallion Pancake Recipes FAQs
Chinese green onion pancakes typically have a thinner and crispier texture compared to Korean ones, which tend to be thicker and chewier. Additionally, Chinese green onion pancakes often contain only green onions, while Korean ones might have other ingredients mixed in like seafood or kimchi.
Scallion pancakes might turn out dry if the dough is overworked or if it’s rolled too thin. Adding more oil to the pan and brushing the pancakes with oil after cooking can help keep them moist.
To keep pancakes fluffy, avoid overmixing the batter, and don’t press them down while cooking. Also, using a combination of baking powder and buttermilk can help create air bubbles for fluffiness.
Scallion pancakes have a savory and slightly salty taste with a hint of onion flavor. They’re crispy on the outside and soft on the inside.
Scallion pancakes are also known as green onion pancakes or spring onion pancakes.
Scallion pancakes are called “cong you bing” (葱油饼) in Chinese.
Best Scallion Pancake Recipe (葱油饼)
Course: breakfastCuisine: VeganDifficulty: Easy4
servings30
minutes15
minutes200
kcalScallion pancakes have a savory, aromatic flavor with a mild onion taste from the scallions and a crispy texture. They're seasoned with salt, pepper, and sometimes sesame oil, offering a delicious blend of flavors.
Ingredients
2 cups (250g) high-gluten flour, plus more for dusting
1 cup (240ml) hot water
1/2 cup (120g) finely chopped scallions
1/4 cup (60ml) vegetable oil, plus more for greasing the pan
1 tablespoon (15g) all-purpose flour
1/2 teaspoon (2g) salt
Procedures
Mix flour and hot water in a bowl to form dough. Knead for 5-7 minutes until smooth.
Let dough rest for 30 minutes.
Divide into 12 portions and roll each into an 8-inch circle.
Mix scallions, oil, flour, and salt for the filling.
Spread filling on dough, fold, seal, and roll out into a 12-inch circle.
Heat a skillet over medium heat with oil. Cook pancakes 2-3 minutes per side until golden brown.
Serve warm or store for later.
Once all the pancakes are cooked, transfer them to a cutting board and cut into wedges.
Note
- This recipe makes 4 Scallion Pancake. Adjust quantities as needed for more servings.
Final thoughts
Scallion pancake has a savory taste with a subtle onion flavor. It’s crispy outside, chewy inside, with layers of scallions. It’s slightly salty and sometimes sweet, a popular dish in Chinese cuisine.
